Easy Lemon Blueberry Bundt Cake Recipes

LEMON BLUEBERRY BUNDT CAKE RECIPE

Steps:

• Preheat oven to 350 degrees. Spray a standard bundt cake pan with non-stick baking spray; set aside.
• In the bowl of a stand mixer or a large mixing bowl with a hand mixer, beat the cake mix and the butter until a thick dough forms. Add the yogurt, lemon juice, milk, mix until combined. Add the eggs and beat for 1 minute on medium speed.
• Using a wooden spoon or a rubber spatula, fold in the lemon zest and blueberries. Pour into the bundt pan and bake for 40-50 minutes or until golden brown on top and set in the center.
• Remove from the oven and allow to cool for 20 minutes before inverting onto a platter.
• Meanwhile, in a medium size mixing bowl, beat the frosting mix, butter, water and extract with a hand mixer until smooth. Spread over the warm (but not hot) cake. Garnish with extra blueberries, lemon slices or mint.

LEMON BLUEBERRY BUNDT CAKE

Steps:

• Preheat the oven to 350°F. Generously grease the Bundt pan and set it aside.
• In a mixing bowl, mix the dry ingredients (flour, baking powder, and salt), and set it aside.
• In a stand mixer, using a paddle attachment, beat on a high speed for about 5 minutes softened butter and granulated sugar, until it is pale and fluffy.
• Lower the speed to medium and add the eggs, one at a time, letting it incorporate with butter mixture in between.
• Add vanilla extract, lemon zest, and lemon juice and mix it again until well incorporated.
• Manually, using a spatula, fold dry ingredients into the mixture in two steps. When the flour is almost mixed, add the blueberries and fold them in too.
• The batter should be quite thick. Scoop it in a well-greased Bundt pan and bake it for about 60 minutes. After the first 30-40 minutes you can cover it with foil, so the top won't be too dark.
• When the cake is done, take it out of the oven and let it cool off in the pan for about 10 minutes, then remove it to a wire rack to cool off completely.
• For this Bundt cake, I prefer thick glaze that can beautifully spread on top. To make it, you will need 2 cups of powdered sugar, 1 tablespoon of lemon juice, and about a ½-1 tablespoon of milk. The amount of milk really depends on the consistency of the glaze. If it came out too runny, just add a little bit more powdered sugar.
• When the cake is completely cooled off, scoop the glaze and spread on the top of the cake.
• You can also decorate it with some blueberries, slices of lemons, and mint leaves.

LEMON BLUEBERRY BUNDT CAKE

Steps:

• Preheat oven to 350°F. Add the blueberries and 1 tablespoon of flour to a mixing bowl and toss together until all of the blueberries are coated with the flour. Set aside.
• In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, or a large mixing bowl using an electric mixer, beat the butter and sugar for about 4-5 minutes until light and fluffy.
• Mix in the eggs one a time until well combined, then mix in the vanilla. Slowly mix in the lemon juice, lemon zest, and oil.
• Add the dry ingredients in three additions alternating with the sour cream, beginning and ending with the dry ingredients on low speed. Mix in each addition until just combined, making sure not to over mix the batter. There will be quite a bit of batter, so I suggest using a rubber spatula to turn the batter a few times to make sure everything is well combined. Then add the blueberries and gently fold them into the batter until just combined.
• Spray a 10-inch bundt pan well with nonstick cooking spray. Pour the batter into the prepared bundt pan and evenly spread it around.
• Bake at 350°F for 50-65 minutes or until a toothpick inserted into the cake comes out clean. Cover loosely with foil if needed for the last 5-10 minutes of baking to prevent excess browning.
• Remove from the oven and cool in the pan on a wire rack for 30 minutes, then invert the cake onto the wire rack to finish cooling.
• In a medium sized mixing bowl, whisk together the powdered sugar and lemon juice until well combined and no lumps remain. If the glaze is too thick, add a little more lemon juice. If the glaze is too thin, add a little more powdered sugar to thicken it up.
• Pour the glaze on top of the bundt cake and allow to sit for about 10-15 minutes so the glaze can harden.

BLUEBERRY-LEMON BUNDT CAKE

Steps:

• Preheat oven to 350 degrees. In a bowl, whisk 2 1/2 cups flour with baking powder and salt; set aside.
• In a mixing bowl, cream butter and sugars on high speed until light and fluffy. Add eggs, one at a time, beating until incorporated. Beat in vanilla. Reduce speed to low; add flour mixture in three additions, alternating with two additions of sour cream.
• In a bowl, toss blueberries and zest with remaining teaspoon flour; gently fold into batter. Coat a 12-cup nonstick Bundt pan with cooking spray. Spread batter in prepared pan.
• Bake cake on bottom rack of oven until a toothpick inserted into center of cake comes out clean, 60 to 70 minutes. Cool in pan 20 minutes. Invert onto a rack; cool completely, top side up. Dust with confectioners' sugar before serving, if desired.

LEMON BLUEBERRY BUNDT CAKE

Steps:

• Preheat the oven to 350 degrees F (check your oven racks to make sure they are positioned so that you have enough room for the cake). Set out a 10- to 12-cup nonstick Bundt cake pan but do not grease it (yet!).
• In the bowl of a standing mixer fitted with the paddle attachment or a large mixing bowl, cream the butter and Greek yogurt on medium speed until beginning to turn smooth, about 20 seconds. Add the sugar and beat 1 minute. Scrape down the bowl, then add the salt. Beat 1 additional minute until fluffy and lightened in color.
• Add the eggs, one at a time, beating well after each addition, stopping to scrape down the bowl once or twice to make sure the ingredients are combining evenly.
• In a separate bowl, whisk together the flour, baking powder, and baking soda. Add 1/3 of the flour mixture to the butter mixture, mixing on low speed just until the flour disappears. Add 1/2 of the buttermilk, beating on low to incorporate, then the second 1/3 of the flour mixture, the remaining buttermilk, then the last 1/3 of the flour mixture, beating just until the flour disappears and the ingredients are blended. The batter will look a little shaggy by should not have any large lumps. On low speed or by hand, mix in the lemon zest (I like to zest my lemons right over the mixing bowl to catch every last precious bit of the zest).
• Thoroughly grease the bundt pan with nonstick spray (I don't recommend adding flour as it puts a funny coating on the cake. If you'd like to be extra double sure it doesn't stick, dust the cake lightly with almond flour or a different nut flour). Spoon 1/4 of batter into the prepared pan, then sprinkle with 1/2 cup of the blueberries. Add the next 1/4 of the batter and sprinkle with the next 1/3 of the blueberries. Continue alternating the cake and berries, ending with the batter. With a spoon or spatula, gently level the cake batter and smooth the top.
• Bake the cake for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean. If you are using a dark pan, check at the 40-minute mark as the cake will bake more quickly.
• Remove the cake from the oven. Immediately run a thin knife carefully between cake and pan all around the edge to loosen it. Place the pan upside down on a cooling rack. If the cake immediately drops out of the pan onto the rack, remove the pan. If the cake doesn't drop onto the rack, let it rest for 5 minutes upside down in the pan, then carefully lift the pan off the cake. If the cake STILL feels like it's sticking, give it another 5 minutes upside down, then very gently shake the pan back and forth to loosen and remove it. Let cool completely on the rack.
• While the cake cools, prepare the glaze: In a small bowl, whisk together the powdered sugar, lemon juice, and buttermilk until smooth. If you desire a thicker glaze, add a bit more powdered sugar until your desired consistency is reached. Drizzle over the cooled cake. Slice and enjoy!

LEMON BLUEBERRY BUNDT CAKE

Steps:

• Preheat the oven to 350 degrees.
• Grease and flour a bundt pan.
• Mix together the flour, baking powder, baking soda, and salt. Set aside.
• Beat the butter and sugar on medium-high for about 3 minutes.
• Add your eggs 1 at a time, beating after each addition.
• Continue beating adding a bit of the flour mixture to the egg mixture in intervals, a bit at a time.
• Add the lemon juice, zest, vanilla, and sour cream. Gently stir these into the batter with a spatula or wooden spoon.
• Gently fold in the blueberries.
• Spread the batter into the prepared bundt pan.
• Bake for 60 minutes, check for doneness. If a knife in the center doesn't come back clean, put the cake back in for another 10-15 minutes. (note: if the top is brown but the center isn't cooked, cover the top with aluminum foil to keep from burning)

EASY LEMON BUNDT CAKE RECIPE

Steps:

• Preheat oven to 350 degrees.
• With a standing mixer or a handheld mixer, cream the butter until light and fluffy, about 1-2 minutes.
• Add granulated sugar and lemon zest to the butter and mix until it is well combined.
• Add in the eggs, one at a time, beating well after each addition.
• In a separate bowl, whisk salt, baking powder, all purpose flour and cornstarch together. Set aside.
• Mix lemon juice, milk and vanilla extract together.
• Alternately, add the flour mixture and milk mixture to the butter mixture, beginning and ending with the flour. Mix until everything is just combined.
• Add in sour cream and mix until just combined.
• Grease your bundt cake pan well and pour the batter evenly into the pan.
• Bake for 45-55 minutes, or until a cake tester comes out clean (if there are a few moist crumbs stuck to it, that's fine). (My oven took exactly 49 minutes.)
• Allow to cool for about 10-15 minutes, then remove the cake from the bundt pan and allow it to finish cooling on a wire rack or plate.
• Whisk powdered sugar, lemon juice and lemon zest together. Once combined, drizzle over the cooled cake.
• Allow the icing to set, about 5 minutes, before serving.
• Enjoy!

THE BEST BLUEBERRY BUNDT CAKE

Steps:

• Preheat oven to 325°F (163°C). Generously grease a 10-inch (12-cup) bundt pan, being sure to coat all of the nooks and crannies. I suggest using a non-stick baking spray that has flour in it, or greasing the pan with shortening or butter, then dusting it with flour. Set pan aside until needed.
• In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt; whisk well to combine then set aside until needed.
• In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the butter and cream cheese at medium speed until smooth and creamy, about 1 minute. Gradually add in the sugar, then increase the speed to medium-high and continue beating until light and fluffy, about 3 minutes. Beat in the vanilla extract.
• Reduce the speed back to medium, then add in the eggs, one at a time, beating well after each addition and scraping down the sides of the bowl as needed. Reduce the speed to low and add in the flour mixture, mixing just until combined. Turn mixer off.
• Using a rubber spatula, gently fold the blueberries into the batter, mixing until just combined.
• Scrape the batter into the prepared pan.
• Bake for 65 to 75 minutes, or until the cake is golden and a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool in the pan, set on a wire rack, for 20 minutes. Then invert the cake onto the rack and cool completely.
• In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the cream cheese and butter on medium-speed until completely smooth. Reduce the speed to low and gradually add in the confectioners' sugar, beating until all of the sugar is completely combined. Add in the salt and heavy cream. Once all of the ingredients have been incorporated, increase the speed to medium-high and beat for a minute.
• Spread frosting on the top and sides of the cooled cake. Top with fresh blueberries.
• Slice and serve, or store in an airtight container in the fridge, for up to 5 days.

EASY LEMON-BLUEBERRY BUNDT® CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a fluted tube pan (such as Bundt®) with cooking spray.
• Place all but 1 tablespoon cake mix in a large bowl. Add milk, Neufchatel cheese, eggs, and lemon zest and beat with an electric mixer for 3 minutes.
• Place blueberries in a separate bowl and toss with remaining 1 tablespoon cake mix until coated. Fold into cake batter and transfer to the prepared Bundt® pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes. Set on a wire rack until completely cooled, about 30 minutes.
• Combine powdered sugar and lemon juice for glaze in a small bowl. Mix together until desired consistency, adding more lemon juice a bit at a time, if needed.
• Run a table knife around the edges of pan to loosen cake. Invert carefully onto a serving plate and slowly pour glaze over top.

BLUEBERRY BUNDT CAKE

Steps:

• Mix cake mix, oil, eggs, cream cheese and vanilla pudding on medium speed (mixture will be very thick).
• Fold in blueberries; pour in Bundt cake pan.
• Bake at 350 degrees for 30 minutes or until done.
• Icing: Mix blueberry juice and 2 cups confectioners sugar and pour over cake while hot.

BEST LEMON BLUEBERRY BUNDT CAKE

Steps:

• Heat oven to 350°F Butter a 12-cup bundt pan.
• In a large bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
• In another large bowl, beat butter (or margarine) until smooth. Add sugar and beat for 2 to 3 minutes until fluffy. Beat in eggs, one at a time, beating well after each addition. Add lemon juice, lemon zest and vanilla and beat until combined. Beat in flour in three additions, alternating with buttermilk. Beat for 2 minutes. Fold in blueberries. Spoon into prepared pan.
• Bake at 350F for 50 minutes or until a toothpick inserted in center of cake comes out clean. Cool on a wire rack for 20 minutes. Run a sharp knife around edges of the pan. Turn out and cool completely.
• Glaze: in a small bowl, mix together confectioners' sugar, lemon juice and corn syrup until smooth. Drizzle over top of cake and let it roll down the sides.

MIXED BERRY BUNDT CAKE WITH LEMON GLAZE

Steps:

• Preheat oven to 350 F. Use 10-cup bundt pan.
• In a medium bowl, mix 2 1/2 cups flour, baking powder and salt and combine thoroughly.
• In a separate large bowl, add together the softened butter, sugar and lemon zest and mix, using mixer, on high setting for about 5 minutes until even consistency is reached and the mixture reaches lighter color.
• Add eggs, vanilla to the butter-sugar mixture and continue beating until well-incorporated.
• Now we'll be adding flour mixture into the butter-sugar mixture in 3 gradual steps, instead of dumping all of flour at one time. If you dump all of flour mixture into your butter mixture at one time, it will be more difficult to stir and you won't get a smooth texture. So, we'll be adding flour and Greek yogurt (or buttermilk) in 3 additions:
• With your mixer on low speed, add 1/3 of flour mixture to butter-sugar mixture, beating just a little until all is well combined. Then follow by 1/4 cup of Greek yogurt (or buttermilk). Add second 1/3 cup of flour mixture, beating with mixer just to combine. Follow by 1/4 cup of Greek yogurt (or buttermilk), beating just to combine. Finally, add third 1/3 cup of flour mixture, followed by final 1/4 cup of Greek yogurt (or buttermilk). Again, beat just enough to combine.
• Make sure to have your mixer on low speed while adding flour, otherwise flour might fly around your kitchen. Make sure to not overmix or overbeat, use mixer just to combine the ingredients.
• In a separate bowl, combine berries with 2 tbsp of flour. This is supposed to prevent berries from clumping together and sinking.
• Note about using frozen berries: I did make this cake with frozen berries without defrosting them. It's important that, if using frozen berries, they should not be clumped together, each berry should be separate (I freeze fresh berries by lining them on a cookie sheet). So you can use both fresh and frozen berries, and in either case you toss them with flour before adding to the batter.
• Using spatula, fold berries into the cake batter, trying not to squish the berries.
• Use 10 cup bundt pan. Spray your cake pan with a Baking Spray with Flour (which works great for bundt pans). Pour batter gently into prepared pan.
• Bake for at least 60 minutes (depending on the oven, it could be as long as 1 hour 15 minutes), until the toothpick inserted into the center comes out clean. Mid-time through the baking, turn the pan around in the oven for even baking.
• Remove the pan from oven, let it cool for 40 minutes on wire rack.
• After your bundt pan cooled off for 40 minutes, place the bundt pan in the freezer for 30 minutes - it will still be quite hot to the touch (even after 40 minutes of cooling), so use kitchen gloves to handle the pan.
• Remove the pan from the freezer after 30 minutes, invert the bundt pan and let it sit inverted for a bit to let the gravity do the work (it could take as little as half a minute or as long as 20 minutes, depending on your bundt pan). Then, gently lift bundt pan and your cake should be released.
• Whisk powdered sugar, lemon juice and butter until very thick and very white. Spread this lemon juice frosting over the top of the cooled cake like shown on the photos.

BLUEBERRY LEMON MINI BUNDT CAKES

Steps:

• Preheat oven to 350 degrees F. In a standing mixer combine butter and sugar. Let mix until light and fluffy. Add in eggs and vanilla. Mix until completely combined. In a separate bowl whisk together flour, baking powder and salt. In another small bow combine milk, yogurt, lemon juice, and lemon zest. Add 1/3 of milk mixture to the standing mixer (with sugar and butter). Let completely combine. Add ½ of dry ingredients to the standing mixer. Let completely combine. Add half of the remaining milk mixture. Mix completely. Add remaining dry ingredients. Mix completely. Add remaining dry ingredients. Mix completely. Toss frozen berries with flour. Add dusted berries into the batter. Fold berries into the batter being sure not to over mix. Prepare your baking pan with nonstick spray and dusting with flour. Pour batter into prepared pan. For mini bundt cakes bake about 18-20 minutes. For full size bundt cake bake about 45-50 minutes. Test for doneness by inserting a toothpick or knife into the middle of the cake. If small moist morsels stick to the knife then it is done. To make the glaze, combing powdered sugar and lemon juice. Start with adding just 2 Tbs of lemon juice and slowly add more to get a more runny consistency. Drizzle over the completely cooled cake.

BLUEBERRY BUNDT CAKE

Steps:

• Gather the ingredients.
• Heat the oven to 350 F and grease and flour a Bundt cake pan (10- to 12-cup size).
• In a bowl, combine the all-purpose flour, baking powder, soda, and salt. Set aside.
• In a large mixing bowl, with an electric mixer, cream the 12 tablespoons of butter and granulated sugar until light and fluffy.
• Beat in eggs, one at a time, beating well after each addition.
• Beat in the 2 teaspoons of vanilla.
• Slowly beat in the flour mixture, alternating with the sour cream and ending with the flour. Blend well.
• Fold in the blueberries.
• Pour the batter into the Bundt pan.
• Bake for 50 to 60 minutes, or until a cake tester or wooden pick comes out clean when inserted into the center of the cake.
• Cool in the pan on a rack for 10 minutes.
• Remove from the pan and cool completely.
• Gather the ingredients.
• Combine the confectioners' sugar with the salt, 1 tablespoon of salted butter, and the vanilla.
• Beat in milk, a few teaspoons at a time, until a good drizzling consistency is reached.
• Drizzle or spoon over the cooled cake.
• Serve slices of the cake and enjoy.

EASY BLUEBERRY LEMON BUNDT CAKE

Steps:

• Get out and measure all of your ingredients. Allow eggs, butter and cream cheese to come to room temperature so take them out first, about 30 minutes before needed.
• Preheat your oven to 325 degrees. Heavily spray 12-cup nonstick Bundt pan with baking spray and flour.
• Make lemon zest and set aside.
• Whisk flour, baking powder, baking soda, salt, and cinnamon together in large bowl. Whisk buttermilk, lemon zest and juice, and vanilla together in medium bowl.
• Gently whisk eggs and yolk to combine in third bowl.
• Using stand mixer fitted with paddle, beat butter and sugar on medium-high speed until pale and fluffy, about 3 minutes, scraping down bowl as needed.
• Reduce speed to medium and beat in half of eggs until incorporated, about 15 seconds. Repeat with remaining eggs, scraping down bowl after incorporating.
• Reduce speed to low and add one-third of flour mixture, followed by half of buttermilk mixture, mixing until just incorporated after each addition, about 5 seconds. Repeat using half of remaining flour mixture and all of remaining buttermilk mixture. Scrape down bowl, add remaining flour mixture, and mix at medium-low speed until batter is thoroughly combined, about 15 seconds.
• Remove bowl from mixer and fold batter once or twice with rubber spatula to incorporate any remaining flour. Cover bowl with plastic wrap and set aside while preparing filling (batter will inflate a bit).
• Whisk sugar, pectin, and salt together in small saucepan.
• Process blueberries in blender until mostly smooth, about 1 minute.
• Transfer 1/4 cup puree and lemon zest to saucepan with sugar mixture and stir to thoroughly combine. Heat sugar-blueberry mixture over medium heat until just simmering, about 3 minutes, stirring frequently to dissolve sugar and pectin.
• Transfer mixture to medium bowl and let cool for 5 minutes. Add remaining puree and lemon juice to cooled mixture and whisk to combine. Let sit until slightly set, about 8 minutes.
• Spoon half of batter into prepared pan and smooth top. Using back of spoon, create 1/2-inch-deep channel in center of batter.
• Spoon half of filling into channel. Using butter knife or small offset spatula, thoroughly swirl filling into batter (there should be no large pockets of filling remaining). Repeat swirling step with remaining batter and filling.
• Bake until top is golden brown and skewer inserted in center comes out with no crumbs attached, 60 to 70 minutes. Let cake cool in pan on wire rack for 10 minutes.
• Then invert cake directly onto wire rack. Let cake cool for at least 3 hours before serving.

LEMON BUNDT CAKE RECIPE

Steps:

• Preheat oven to 350 degrees. Prepare a bundt cake pan with a non-stick baking spray.
• In a medium bowl, whisk together the flour, lemon zest, salt, baking powder, and baking soda.
• In another bowl, cream together the butter and sugar until light and fluffy. Add in the eggs, one at a time, to the mixture and beat well between each addition. Beat in the lemon juice and lemon extract. Pour in half of the flour mixture and alternation with the buttermilk; mixing well between each addition and just until combined. Pour the batter into the prepared pan.
• Add the dry ingredients and buttermilk to the wet, alternating, until just combined. Take care not to overmix. Pour the batter into the prepared Bundt pan.
• Bake for 45 minutes, or until a toothpick comes out clean. Cool in the pan for 10 minutes and then remove to a cooling rack to cool completely.
• In a small saucepan, combine the white chocolate chips and sweetened condensed milk. Set the pot over medium heat and continuously stir until the chips are melted. Remove from heat and stir in the lemon juice and zest. Spoon the glaze over the cake. For a little extra decoration and lemon pop, zest a lemon over the cake after being glazed.

17 EASY WAYS TO USE LEMON CAKE MIX

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a lemon cake mix treat in 30 minutes or less!

BLUEBERRY BUNDT CAKE RECIPE

Steps:

• Preheat oven to 350°F. Grease and flour a 10-cup bundt pan. Set aside.
• In a medium bowl, combine the flour, baking powder, salt, and baking soda. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar together on medium-high speed for 1 minute. Add in the eggs and continue to beat for another minute. Add in the sour cream and beat until a smooth mixture has formed.
• Add the flour mixture into the wet mixture and stir just until the flour is incorporated. Fold in the blueberries.
• Pour the batter into the bundt pan. Place into the preheated oven and bake for 70-85 minutes, or until a toothpick comes out clean or with moist crumbs. Remove from the oven and set on a cooling rack to cool for 20 minutes.
• Once partially cooled, invert the cake onto a plate or cake stand and let cool completely.
• While the cake is cooling, make the glaze by whisking the glaze ingredients together in a medium bowl until smooth. If the glaze is too thick, add more milk, 1 teaspoon at a time, until the desired consistency is reached.
• Once the cake is cooled, drizzle glaze over top. Garnish with fresh blueberries if so desired. Slice and serve!

LEMON BLUEBERRY BUNDT CAKE

Steps:

• Preheat oven to 350° F. Grease and flour a bundt pan.
• Rinse and dry blueberries. Coat blueberries with 1/4 C flour by mixing with a spoon.
• Butter should be at room temperature or slightly firmer, not melted. Combine sugars with softened butter. Beat on medium speed until butter and sugar are well combined, light and fluffy.
• Add eggs, one at a time, beating each egg into the butter and sugar one at a time.
• After both eggs have been mixed, add vanilla, sour cream, lemon zest and lemon juice. Beat on medium speed until well combined.
• In a separate bowl, Sift flour and then measure out 2 cups. Add salt and baking powder. Stir to combine. Slowly add flour mixture to batter and mix on low speed just until combine. Batter will be thick.
• Fold blueberries into batter.
• Melt butter in microwave, about 30 seconds.
• Combine all dry ingredients in a medium sized bowl. Pour melted butter over dry ingredients and stir until well mixed. This mixture will be clumpy.
• To Assemble:
• Pour the batter into the pan. Cover the bottom with streusel.
• Bake at 350° F for 50-55 minutes. Bottom of cake will be slightly brown. Use a long toothpick or knife to stick in the middle of the cake. If it comes out clean, the cake is done.
• Set on a cooling rack for twenty minutes.
• Place a plate, cutting board or other flat surface; over top of cake and hold it together. Turn cake over and gently pat sides of the pan until the cake comes loose. Allow to cool for another 15-20 minutes.

BLUEBERRY LEMON BUNDT CAKE

Steps:

• Measure out flour and put into a bowl. Take out 2 tablespoons and sprinkle over blueberries.
• Add baking powder and salt to remaining flour and stir
• In a mixing bowl, beat butter and sugar together until soft and fluffy (2-3 minutes)
• Add one egg and mix
• Add 2 tablespoons of the measured flour mixture and mix
• Repeat with remaining eggs, adding 2 tablespoons of flour after each time an egg is added and mixed.
• Add lemon zest, lemon juice and vanilla. Stir to combine.
• Add a third of the remaining flour mixture and mix
• Add half of the milk and combine
• Add another third of flour and mix
• Add remaining milk. Stir to combine
• Add remaining flour. Stir just until combined. Scrape down sides with a spatula making certain everything has been well mixed.
• Remove bowl from mixer and fold in blueberries and any flour that may have fallen off of the berries.
• Pour into a well greased bundt pan
• Bake in a preheated 350 degree oven for one hour, or until cake is cooked through. Test cake with a toothpick to determine if cooked through.
• Allow cake to cool in pan for 10 minutes. Invert pan over a baking rack and allow cake to cool for an additional 10 minutes. Carefully remove cake pan and allow cake to fully cool on baking rack.
• Combine powdered sugar and lemon juice until smooth
• Spoon glaze over the top of the cake allowing excess to drip over the top and down the sides

HOME

Steps:

• Preheat oven to 350° F. Grease and flour 10-cup Bundt pan.
• Melt 1 cup morsels in medium, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR. Morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. Cool slightly.
• Combine flour, baking powder and salt in small bowl. Beat sugar, butter and vanilla extract in large mixer bowl until creamy. Beat in eggs one at a time, beating well after each addition. Beat in lemon peel and melted morsels. Gradually beat in flour mixture alternately with buttermilk just until combined. Pour half of batter into prepared Bundt pan. Sprinkle blueberries over batter; top with remaining batter and smooth down top.
• Bake for 60 to 65 minutes or until wooden pick inserted in cake comes out clean. Cool in pan on wire rack for 30 minutes. Invert onto wire rack to cool completely. Transfer to serving platter.
• Melt remaining 1 cup morsels in medium, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR. Morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. Stir in lemon extract. Drizzle over cake; allow to set for a few minutes. Place strawberries in center of cake before serving.

BLUEBERRY LEMON BUNDT CAKE

Steps:

• In a large bowl combine eggs, butter, sugar, water, sour cream, and lemon zest. Whisk to combine.
• In a smaller bowl combine flour, baking powder, and salt. Whisk to combine.
• Add dry ingredients to wet ingredients, in thirds, mixing gently to combine. Fold in blueberries, mix to combine.
• Pour batter into a Bundt pan that has been sprayed with baking spray. Brush it in.
• Bake at 350F for 45 mins until golden brown and a toothpick or fork comes out clean.
• Allow to cool completely for 30 minutes. Reverse cake onto a cooling rack.
• Dust it with powder sugar for garnish.